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What You Need:
(To Serve: 2 - 4)
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2½ pound conger eel
A little ground cumin seed
Salt and pepper
Olive oil
4 tomatoes
2 tablespoons butter
4 potatoes
2 tablespoons lard
2 ears of corn
2 chopped onions
Croutons
2 minced garlic cloves
Sliced hard-boiled egg
A little marjoram
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Translate this recipe:
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| How To Cook: |
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1. Cut the eel into individual portions, season with salt and pepper and brown slightly in olive oil.
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2. Heat the butter and lard in a saucepan and add the chopped onion, garlic cloves, marjoram and ground cumin.
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3. When the onions are soft, add the peeled and thinly sliced tomatoes, the peeled and sliced potatoes, and the kernels and cream of the grated corn, cover and cook until the potatoes are done, then season to taste.
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4. Put half this vegetable mixture in a casserole, lay the fish on this and add the remaining sauce.
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5. Cover and cook in a slow oven (325°F) until the fish is done.
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6. Garnish with croutons and sliced egg and serve hot.
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